The CDP?Pastry plays a pivotal role in a professional kitchen, overseeing the pastry station and crafting exceptional baked goods--from elegant desserts and cakes to specialty confections. This position balances culinary artistry with supervisory responsibility.
Key Responsibilities:
Produce a variety of pastry goods (cakes, tarts, cookies, chocolates, ice creams, plated desserts) in line with standardized recipes and quality expectations
Innovate by creating and testing new dessert recipes and seasonal menu items
Ensure impeccable presentation and consistency in appearance, texture, and flavor
Oversee pastry commis and other junior kitchen members; provide training, direction, and mentorship
Manage inventory: monitor ingredient stock levels; assist with ordering; control wastage and portioning for cost-efficiency
Maintain cleanliness, hygiene, and organization in the pastry section; comply with HACCP and food safety standards
Report equipment issues and coordinate repairs to maintain kitchen productivity
Participate in departmental or culinary meetings and support menu planning discussions
Qualifications & Requirements:
Diploma or certification in Culinary Arts, Pastry, Baking & Pastry Arts or similar field
Experience:
Minimum 3-5 years in pastry or bakery as CDP level or equivalent, ideally in high-end restaurants, hotels, or similar settings
Strong proficiency in classic and contemporary pastry techniques, decor, and plating
Excellent leadership, training, and communication skills; able to manage a team effectively
Knowledge of dietary restrictions and alternative baking methods (e.g., gluten-free, sugar-free) is advantageous
Familiarity with culinary software or basic computer tools (e.g., Word, Excel, kitchen systems) is a plus
Preferred Soft Skills:
Meticulous attention to detail and presentation.
Creative flair with a passion for dessert innovation.
Strong organizational and multitasking capabilities, able to thrive under pressure.
Reliable, punctual, and a team-focused mindset.
Job Type: Full-time
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